Sichuan Tourism University News Network （Correspondent:LiMin, Photographer:PanDong, Huang Yanhong）On the afternoon of 23 November, a delegation from Le  Cordon Bleu visited Sichuan Tourism University (SCTU). The delegation was led by André J. Cointreau, President and CEO, alongside Charles Cointreau, Vice President for Asia, Sara Shang, Managing Director for Greater China, and Jeffrey Zhu, Greater ChinaLegalDirector. Li Xiang, Member of the Standing Committee of the university CPC Committee and Vice President of SCTU, met the guests and held bilateral talks, at the end of which both institutions formally signed a Memorandum of Understanding (MOU).

Vice President Li Xiang extended a warm welcome to the visiting team and shared an overview of SCTU’s educational positioning, disciplinary layout and talent training  system. He noted that expanded international education cooperation is a core priority for the university’s globalization drive and will lift the overall quality of hospitality and culinary talent training. He expressed confidence that the talks would lay out clear directions for long-term joint initiatives between the two sides.

André J. Cointreau thanked SCTU for its hospitality and outlined Le Cordon Bleu’s century-long experience and strengths in global culinary and hospitality education since its foundation in 1895. He highlighted broad cooperation potential in culinary skill training and professional talent development, adding that both parties could share resources and draw on each other’s academic strengths through sustained exchanges.

During the discussion, representatives from both sides clarified detailed implementation plans for future joint projects and completed the official signing of the Memorandum of Understanding.

Following the talks, the Le Cordon Bleu delegation toured SCTU’s Culinary and Food Experimental Management Center. Representatives from the Office of International Cooperation and Exchange, the School of Culinary and Food Science Engineering and the School of Culinary Vocational Education attended the meeting.

Founded in Paris, France in 1895, Le Cordon Bleu is a world-renowned culinary education brand with a 130-year heritage. It operates over 30 campuses across more than 20 countries and territories, covering major global cities including Paris, London and Shanghai. Every year, the institution trains more than 20,000 learners from over 100 nations and regions. Its tiered program portfolio includes certificate, bachelor’s and master’s courses that integrate innovative modern concepts with time-honored culinary techniques, cultivating generations of elite chefs, industry managers and senior hospitality leaders. Widely known as the "Harvard of gastronomy", Le Cordon Bleu has long set benchmark standards for the global catering industry.